VegazymVegazym
Production of cloud-stable fruit and vegetable juices and purees
Vegazym P Vegazym M
Vegazym HCVegazym P-CS
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VegazymCloud-stable juices and pulp-containing nectars are in alimentary physiological respect increasingly regarded as valuable foods and thus, the demand in high-quality products raises steadily. An important quality factor is the cloud-stability of the macerates and juices. This stability is indeed significantly improved by a suitable processing technology and by a targeted use of enzymes.
Puree production:The raw materials are blanched and comminuted. Preferably a mixing device with high shear forces is used. If necessary, with vegetables the pH-value should be adjusted. For optimal maceration of fruit or vegetable mash, the application of Vegazym M is recommended. Maceration is controlled through a final short-time heating (HTST pasteurisation). Puree produced in this way is mostly applied as blending portion in the making of cloud-stable vegetable juices rich in sediments (see flow chart “Cloud-stable carrot juice with pulp addition”).
Alternatively, cloud-stable juices can be obtained through a combination of juice extraction (optimised yield) and puree production (increased cloud stability).
Cloud-stable carrot juice with pulp addition
Vegazym M (mL/1000 kg) Temperature (°C) Reaction time (minutes)
Carrots 150 – 300 50 90
Paprika (pepper, capsicum) 250 – 500 50 60 – 120
Strawberries 150 – 300 25 45 – 60
Peaches 300 – 400 50 60 – 90
Apricots 300 – 400 50 60 – 90
Apples 30 – 60 55 30 – 45
Blanch carrots
HTST approx. 130 °C
Pomace
Core temperature at least 50°C
30 – 60 min; 50 °C
80 – 85 %
Hammer mill, colloid millComminute
Tubular heat exchanger
Finisher
Carrot macerate
Mash tank
60 min (stir constantly!)
15 – 20 %
Mash tank
Decanter/press at 70–85 °C
Carrot raw juice
Tubular heater
Vegazym - for the production of cloud-stable fruit and vegetable juices and purees
Vegazym P 100 – 200 ml/1000 kgVegazym HC 200 – 400 ml/1000 kg
Homogeniser, deaerate
Vegazym M 150 – 300 ml/1000 kg
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vegetable
Processing
For this purpose the special pectinases Vegazym P or Vegazym P-CS are applied always in combination with Vegazym HC. The choice is made according to the respective aim.
Contrary to conventional fruit varieties, leaf and root vegetables contain low water portions and the solid structure of the tissue additionally retains the sap in the cell vacuoles. Therefore vegetable mashes must undergo intensive mechanical/thermal digestion in
Cloud-stable vegetable juices with high solid matter contentBy the application of Vegazym P-CS an economic com- promise between good juice extraction and subsequent cloud stability is obtained. Along with solids content juice viscosity is high and therefore full concentrates cannot be produced. With the special pectinase an exclusively extracting effect is realized even when pH-values are high and unlike conventional commercial pectinases the vegetable material is not getting mushy. The valuable ingredients of the vegetable mash are released while an overall good mash structure is securely preserved for dejuicing. Vegazym P-CS is applied in combination with Vegazym HC.
Cloud-stable vegetable juices, high yieldIf effective extraction is the aim, for instance, the yield of juice and, at the same time, carotenoids of the vegetable raw material, then the use of the special pectinase Vegazym P is recommended. This enzymehas significantly strong extracting and tissue dissolving properties and thus viscosity reduction in vegetable mashes is considerably accelerated, independent of acidification, and maximum yield of extract and valua-ble, ingredients from the vegetables are obtained. The product is optimally suitable for the production of extrac-tion juices and juice concentrates with reduced solids.
Application instructions to produce cloud-stable juices
Aim Vegazym P Vegazym P-CS
Content of sediments Low to medium Medium to high
Cloud stability Medium High
Concentration Juice, ready-to-drink to full concentrate Juice, ready-to-drink to semi-concentrate
Pomace extraction Very suitable Suitable
Juice yield Very high High
Colour yield Very high High
advance. As subsequent step, an application of Vegazym assures optimal extraction. Vegazym P, Vegazym P-CS and Vegazym HC are the optimal tools to be used for individual requirements in the processing of vegetables.
Vegazym P is applied in combination with Vegazym HC. Combined with one of the above described pectinases, Vegazym HC supports all kind of extraction processes. The highly efficient hemicellulase portions exert a softe-ning effect on the cell tissue with the result that the cell sap flows to the outside more easily. Interesting increase rates of total extract (°Bx) result from this.
Production of cloud-stable carrot juice
Vegazym P-CS 200 ml/1000 kgVegazym HC 500 ml/1000 kg
55 °C; 30 – 45 minutes
85 °C
Blanch carrots
Hammer mill
Colloid mill, Supraton®
Mash tank
Tubular heater
Decanter
Fresh carrot juice
Cloudy vegetable juices and vegetable concentrates
Processing
AimAim
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ERBSLÖH Geisenheim AG • 65366 Geisenheim • Tel.: +49 6722 708-0 • www.erbsloeh.com
Enzymatic extraction of carrot pomace
Vegazym P 100 – 200 ml/1000 kgVegazym HC 200 – 400 ml/1000 kg
1/1 pomace/waterTemperature approx. 55 °C
Core temperature at least 50 °C
85 °C
Fresh carrot juice
Blanch carrots
Hammer mill
Tubular heater
Juice pre-extraction
Carrot pomace
Supraton®
Enzymatisation tank
Decanter
Carotenoid-rich extraction juice
Carrot juice concentrate
ConclusionParticularly during the production of carrot juice con-centrate and similar base materials, an optimal use of raw materials is paying. For this purpose, the indispensa-ble mechanical maceration process is supplemented by an enzymatisation of the pomace which has undergone dejuicing in advance. Special enzymes of the Vegazym series contribute to realise the successful and profitable processing of vegetables:
• Cloud-stable carrot juices with high yield• Full concentrate carrot juice with good cloud stability• Components can be individually adjusted
to every vegetable variety• Extraction juices with high contents of secondary
plant materials (e. g. carotenoids)
Selection of enzymes for the production of fruit juices
Product Treatment aim
Pectinases
Fructozym® P Pectin degradation in fruit juices
Fructozym® P-6 XL Pectin degradation and viscosity reduction in fruit mashes
Fructozym® P-6 L Pectin degradation in strongly acidic beverages
Fructozym® COLOR Optimization of colour, clarification and filtration with coloured juices
Fructozym® EC COLOR Optimization of mash extraction and colour with coloured juices
Fructozym® BE Pectin degradation in colloid-containing coloured juices
Fructozym® MB Colour-intensive and pulpy coloured juices through mash enzymation
Fructozym® P-LG Pectinase without galacturonic acid release
Amylases
Fructamyl® HT 300 Complete starch degradation with highly concentrated amyloglucosidase
Fructamyl® FCTStarch degradation and prevention of filamentous cloudiness through cold clarification amylase
Fructamyl® FHTStarch degradation and prevention of filamentous cloudiness through hot clarification amylase
Stabilisation and Ultrafiltration
Fructozym® FLUX Colloid degradation for particularly high stability and filtration requirements
Fructozym® UF Protein degradation in fruit juices
Fructozym® FLOW UF Pectin degradation and improved filterability
Maceration enzyme Vegazym M Production of cloud-stable juices and purees from fruits and vegetables
Mash enzymes
Fructozym® MA Yield and capacity increase with fresh and stored pome fruits
Fructozym® PRESS Maximum yield and capacity increase with pome fruits
Fructozym® MA-LG Optimal extraction of pome fruit mashes and pomace
Tropical fruits and citrus fruit processing
Citrolase® TS Yield increase and viscosity reduction in pulp and corewash juices
Citrolase® NC Citrus peel extraction for natural turbidity stabilizers and peel extracts
Citrolase® Clear Clarification of citrus fruit juices with low pH-value
Citrolase® ESO Extraction of citrus essence oil, cleaning of ultra-filtration plants in citrus fruit processing
Citrolase® TF CLEAR Production of clear juices from tropical fruits and purees
Citrolase® TF CLOUDY Production of cloud-stable juices or purees from tropical fruits
Citrolase® Peeling Rapid and easy peeling of citrus fruits
Vegetable processing
Vegazym P-CS Special pectinase for vegetable processing
Vegazym HC Hemicellulase/cellulase complex for the extraction of vegetable mashes
Vegazym P Special pectinase for vegetable extraction
Conclusion
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